Classic Chilli

Fiery family winner

[recipe servings=”20-30″ time=”5 hrs” difficulty=”Easy” description=”The classic chili”]


  • 3 lbs ground beef
  • 1 lb chopped tri-tip beef
  • 2 Med onions – diced
  • 2 Med zucchini – quartered and sliced
  • 6 cloves garlic chopped
  • 2 sweet bell peppers (red/orange/yellow)
  • 4 cans condensed tomato soup (2 cans water)
  • 1 large can diced tomato
  • 2 cans kidney beans – drained
  • 1 can white kidney beans – drained
  • 1 can black beans – drained
  • 4-6 Tablespoons chili powder
  • 2 teaspoons cumin
  • 1-3 jalepeno/Serrano pepper finely diced and seeds removed
  • Pinch of crushed red pepper
  • Salt and Pepper to taste

[/recipe-ingredients] [recipe-directions]

  1. In a large pan, using medium heat add in onions with some olive oil and cook till it’s soften.
  2. Once it has soften, Add ground beef, cumin, garlic, some salt and pepper and cook until the meat is brown
  3. Once brown, skim and remove excess fat from the beef.
  4. In separate pan fry tri-tip and Serrano/jalepeno but be careful to not overcook the meat. Make sure you remove any of the seeds or it will intensify the heat of the chili.
  5. Add sweet peppers, zucchini to ground beef mix along with 1/2 the tomato soup, diced tomatoes, water and red beans. Bring to simmer stirring regularly for at least 1 hour.
  6. Add the tri-tip beef and jalapeno with the rest of the tomato soup and the other beans in the pot. Also add in chili power and other spices slowly and let simmer for at least 3 more hour until desired thickness.



We had a chili cook-off at work and this is the winning recipe by a coworker of mine! Thank you for sharing this amazing recipe. It is now my go to standard for making chili at home. A very hearty chili with 3 different types of beans, hints of spice from the jalapeno and vegetables, cooked over low heat over a long period of time to really soak in those flavors.